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This recipe is so easy even kids can do it! Cherry pie filling, canned cherries and chocolate cake mix are all dumped into a pan and baked!
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A prepared angel food cake becomes a sensational dessert when it is filled with a creamy chocolate pudding and garnished with tart red cherry pie filling.
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My mother has been baking this cake for parties for 55 years. People have me make it for every party I go to. It is wonderful and very easy.
cooking.nytimes.com
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
www.delish.com
This dessert is specially made to be put on the grill immediately after removing your meat. Let it cook while you enjoy dinner, and it will be done just as you're ready for dessert!
cooking.nytimes.com
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
cooking.nytimes.com
This cozy spiced loaf cake gets a triple dose of ginger – ground, fresh and crystallized – and the totally delicious addition of chocolate A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert
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This recipe calls for raspberries, but you can use any other berry (or mix of berries) that you like to create your own, one-of-a-kind version of this classic coffee cake.
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I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish.
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This version of the classic is made with buttermilk. It's iced with cream cheese frosting.